These Pork and Chive Dumplings are packed with fresh Chinese chives, ground pork, and made with a little technique to make them super juicy! They are some of the best I’ve ever had! Chopped garlic and ginger paired with a juicy pork and Chinese chive filling are seasoned with a variety of classic Chinese seasonings to create these delicious dumplings.
Dumplings are one of the most widely recognized foods in the world, and pretty much every culture has them! The Japanese have gyoza, the Polish have pierogi, and Koreans have Mandu. There are so many different varieties and types of filling you can make, all deliciously wrapped in a tender, chewy dumpling wrapper. Whether you steam, pan fry, or boil them, they’re always so wonderful to eat!
Watch the Pork and Chive Dumpling Recipe Video Below!
Ingredients for Pork and Chive Dumpling
These Pork and Chive dumplings are incredibly easy to make and only require a few ingredients and seasonings! Here is what you’ll need to make these amazing dumplings!
- Ground Pork (try to get at least 20% fat content)
- Chinese Chives
- White Pepper
- Kosher Salt
- Light Soy Sauce
- Shaoxing wine
- Sesame Oil
My Top Ingredient Tips for Pork and Chive Dumplings
I like to make dumplings in big batches (to freeze for later), so I usually use store bought wrappers. See picture above for the exact brand I used!
If you cannot find Chinese chives, you can try subbing with scallions or green onions! They are very similar.
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
Selecting Your Dumpling Wrappers
Not all dumpling wrappers are created equal! I have tried many brands and Wyzen has been my favorite brand for dumpling wrappers. The wrappers are supple, moldable, and strong enough to hold the filling without breaking. I found these at my local Asian market in the refrigerated sections! If you can find this brand at your local market, Dynasty also makes great wrappers as well.
Folding The Dumplings
Folding dumplings is quite easy once you get the hang of it! Like everything, it takes practice but the repetition will make the process easier (getting a large group of people to help fold the dumplings helps too!).
The first step in folding your dumpling is to take a dumpling wrapper and place about 1 tbsp of filling in the center of the dumpling. Next, you’ll want to dip your finger in water and brush around the edge of the dumpling wrapper to moisten it.
Next, fold the dumpling up to create a half circle and seal the dumpling making sure to remove any air from inside the dumpling. Once the dumpling is sealed, take your thumbs and using a push-pull motion, make about 4 or 5 pleats down on half of the dumpling. Repeat on down the other side and seal all sides to create a crescent shape! You can watch the video recipe above for a more detailed breakdown of the folding process!
My Key Recipe Tips for Pork and Chive Dumplings
WHAT DO I DO WITH SO MANY DUMPLINGS?
You can freeze them! I always make extra to freeze for the future. I like to lay them flat without touching each other on a baking sheet and freeze for 30 min – 1 hour before moving them to a freezer friendly Ziploc bag. When cooking, I would add an extra 1-2 minutes if they are frozen.
DRAW OUT MOISTURE
A key step in this recipe is to draw out at much of the excess water content from your vegetable mixture as possible. During the cooking process, adding salt is key to not only season your filling, but also help draw out the water content of the vegetables. Do not skip this step!
DO NOT OVERSTUFF YOUR DUMPLINGS!
Always underfill your dumplings – you want to make sure they are not overstuffed and can be sealed completely. If they are too full and not completely sealed, they will break when cooked and then we will be very sad 🙁
Once your dumplings are folded, you can pan-fry, steam, or boil them! Serve them with my favorite dumpling sauce and enjoy!
If you liked this dumpling recipe, check out my other dumpling recipes on the blog!
Pork and Chive Dumplings
- In a bowl, combine ground pork, chives, garlic, and ginger.
- Season the mixture with salt, white pepper, sugar, light soy sauce, shaoxing wine, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated and you see streaks on the bowl.
- Place 1 tbsp of filling in the center of your dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape.
- To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.
- To steam, place dumplings on a piece of cabbage, lettuce, or wax paper, and fill the pan with 1 inch of water. Steam for 5-6 minutes.